Pea Shoot Soup With Cream

This has to be one of the simplest, most nutritious soup recipes you can make! And if you grow your own pea shoots, it’s also a really budget-friendly dish! Fresh pea shoots are cooked gently with garlic and shallots and blended into a smooth, creamy soup. So flavorful and full of nutrients!

Pea shoots are usually abundant in spring and summer, but you can easily grow your own pea shoots all year round! Your local farmer’s market or grocery store may also stock pea shoots if they are in season. 

We are such a huge fan of pea shoots, so we grow them almost all year round. In spring and summer, we plant them outdoors in raised beds.

The pea leaves also taste great in salads and are really easy to pick!
The whole plant is, in fact, edible, and you can use pea flowers to decorate both sweet and savory dishes. 

Pea Shoot Soup Ingredients

• 100g Pea Shoots – Shoots can include the leaves and tendrils of the pea sprout. Remove any flowers.
• 2 Garlic cloves
• 2 Shallot onions 
• 500ml / 2 cups Vegetable broth/ chicken stock – For a lighter soup, choose vegetable broth. 
• 1 Cup of water
• 50 ml Cream – You can easily substitute with a dairy-free alternative. Coconut milk may overpower the delicate flavor of the pea sprouts. 
• Olive oil, butter, or coconut oil for sauteing. 
• Salt to season 
• Optional to garnish: Lemon juice, Crème Fraiche, Chives or green onions ,Fresh mint leaves

Equipment

• Immersion blender/ stick blender or food processor. A high quality blender is key to making this soup really smooth.
• Large saucepan

Instructions

1.Rinse the pea shoots under running water and strain.

2. Peel and finely dice the shallots and garlic. Melt butter in a large saucepan and saute the onion and garlic over medium heat for 2-3 minutes or until the onions become translucent. 

3. Add the chicken stock, salt, and water and bring to a boil over medium-high heat. 

4. Lower the heat and add the add the pea shoots. Place the lid on the pot and simmer for 5 minutes over low heat until the shoots have wilted and become soft.

Cooking time for the shoots to soften may vary. 

5. Transfer the pea shoots mixture to a food processor and blend until smooth. You can also use an immersion blender. 

Add the cream, stir, and season to taste.

Serving suggestions

This soup is ideal as a light lunch, served with a crunchy baguette or sourdough bread. Due to its light and mild flavor, it also makes a great starter or side dish.

Serve with a poached egg or small pieces of steamed cod for a more filling meal. 

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat over low heat to preserve the bright green color. 

Variants to try

Try adding other mild vegetables such as white potato, parsnip, or white turnip to the soup. A  vegetable mixture is a great way to adapt this soup to a main meal and use some veggies from the garden.

The soup may become a little thicker, which in itself is not a problem, but you may like to add a little extra cream, stock, or water.